GREENLAB 

nơi bán sáp candelilla chất lượng,cung cấp sáp candelilla số lượng lớn, bán
sáp candelilla giá sỉ.

Xuất xứ: Mỹ

Gía bán:

10g:    12,000 đ

25g:    20,000 đ

50g:    34,000 đ

100g:  58,000 đ

500g:  248,000 đ

1Kg:    415,000 đ

5Kg:    398,000 đ

10Kg:  375,000 đ

25Kg:  355,000 đ

Gía sỉ: liên hệ từ 50L trở lên.

Mua hàng trực tiếp tại cửa hàng: 49/14 Lê Liễu Phường Tân Qúy Quận Tân Phú Thành Phố Hồ
Chí Minh.

Số điện thoại (Zalo) liên hệ sỉ : 0934165780 (B.Uyên), 0902492988 (B.Thành).

Số điện thoại (Zalo) liên hệ lẻ: 0937375418 (B.Minh Tuệ)

https://
nguyenlieulammyphamvn.com/sap-
candelilla-candelilla-wax/
BALM = Beewax + Oil

EMULSIFIER

If not for the binding nature of the emulsifiers, your ice cream would split
into separate pockets of water and fat. Products that have both high levels
of water and oil, such as margarine and pastries, need emulsifiers to stay
together. If this sounds like your product, then it might be worth
purchasing some at a physical or online retailer. They come in various
forms, sizes, and prices. 

Emulsifiers come from plants in the form of vegetable oils. For

example, sunflower oil is very commonly used for its emulsifying
properties. 
Natural Emulsifying Agents are substances derived from either vegetable sources
such as acacia, tragacanth, alginates, Chondrus, xanthan, and pectin or animal
sources such as gelatin, egg yolk, casein, wool fat, cholesterol, wax, and lecithin.

Hydrophilic-Lipophilic Balance
HLB Range Use

0-3 Antifoaming agents

4-6 W/O emulsifying agents

7-9 Wetting agents

8-18 O/W emulsifying agents

13-15 Detergents

10-18 Solubilizing agents

The use of emulsifying wax will do just that – bind your oils and water together on
a molecular level with the end result becoming lotion or cream. This is the
method by which lotions and creams are made, by binding together oils and
water.

What are the best natural emulsifiers?

 beeswax. Beeswax is extremely beneficial for the body because it keeps the skin
hydrated. ... 
 candelilla wax. Candelilla wax can be used as a natural emulsifier in homemade
creams, lotions, and balms. ... 
 carnauba wax. Carnauba wax is a great natural emulsifier. ... 
 rice bran wax.

GELATIN
STABILIZING: ALWAYS IN GOOD SHAPE
Creams and toppings can be stabilized with gelatin – a property that is also important in
combination with other functionalities, such as foam forming or emulsifying. When it comes to
cheese spreads or to creamy desserts, fillings or toppings, the required firmness can be adjusted
with gelatin. With a higher level of firmness, they maintain their smooth and sharp contours and
stay easy to slice, which is important when you think of beautiful pastries or cake fillings.

WATER BINDING CAPACITIES

As you may have read before, gelatin has excellent water binding properties. Not only important
for fat reduction, if gelatin is added to meat, the drip loss induced by baking, frying and grilling
can be reduced. This is an economic factor for the industry that also enhances the end product
quality, which is important for the consumer. Especially in low-fat meat products, water binding
is extremely important. The addition of small amounts of gelatin hydrolysate improves both the
softness and spreadability of meat products made from chopped meat and fat tissue. Gelatin can
also bind water during thawing and cooking. In canned products such as corned beef, gelatin is
added to absorb the meat juice, which is released during sterilization. It also holds the pieces
together and improves slicing.

PREVENTING SYNERESIS
A well-known problem in yogurts and other dairy products is syneresis. This chemical or
physical effect occurs during the storage of two-phase systems and can lead to compromised
quality: the unsightly release of water caused by phase separation. In yogurt, it’s the whey
separating from the yogurt curds. By lowering the interfacial tension and, at the same time,
binding and thus immobilizing the water, gelatin emulsifies and stabilizes the compounds,
prevents syneresis and ensures an appealing end product during the entire storage period.

STABLE FOAMS
With its excellent foam building properties, gelatin can also be used to incorporate air into multi-
phase emulsions through whipping or gas injection – from marshmallows and mousse desserts to
cheese preparations. Gelatin decreases the surface tension of the water, facilitating foaming.
Within the foam, the gelatin binds the water during the gelling process and surrounds the fat
globules with a thin film. As such, it also stabilizes the foam. Large amounts of air are retained
in the product, and different bubble sizes mean that a range of textures can be produced, from
creamy to fluffy. Thanks to gelatin’s gelling and stabilizing properties, product texture is
maintained, even during lengthy periods of storage.

In the case of marshmallows or aerated chews, gelatin prevents the recrystallization of sucrose.

The ability to form and stabilize foams comes from the surface properties of gelatin: they are
based on the fact that the gelatin side chains have charged groups and that certain parts of the
collagen sequence contain either hydrophilic or hydrophobic amino acids. Both tend to migrate
towards surfaces reducing the surface tension of aqueous solutions.
  STABLE OIL-IN-WATER EMULSIONS
AS GELATIN IS ALSO AN EXCELLENT OIL-IN-WATER
EMULSIFIER, IT CAN BE USED TO CREATE STABLE
EMULSIONS. OIL-CONTAINING SAUCES SUCH AS
VINAIGRETTE, MAYONNAISE AND SALAD DRESSINGS
NEED AN EMULSIFIER AND A STABILIZING AGENT,
PARTICULARLY WHEN THEY HAVE A LOW FAT
CONTENT AND A HIGH AQUEOUS PHASE.
GELATIN HELPS TO PREVENT EMULSIONS BREAKING
DOWN. TO AVOID SEPARATION OF THE TWO PHASES,
THE SURFACE TENSION OF THE INTERFACE CAN BE
ADJUSTED. STABILIZING AN EMULSION CAN BE DONE
IN TWO WAYS: BY INCREASING THE DISPERSED
PHASE OR BY THICKENING THE AQUEOUS PHASE.
BECAUSE OF ITS ABILITY TO ABSORB UP TO 10 TIMES
ITS OWN WEIGHT IN WATER, GELATIN IS A VERY
EFFECTIVE WATER-BINDING AGENT – PERFECT FOR
LOW CALORIE EMULSIONS WITH A SMOOTH
CONSISTENCY, CREAMY TEXTURE AND A NICE
GLOSS.
CONTROLLED CRYSTALLIZATION
IN ICE-CREAM PRODUCTION, THE SAME FUNCTION IS
UTILIZED: GELATIN STABILIZES HETEROGENEOUS
SUSPENSIONS AND DISPERSIONS, AND ENHANCES
THE FORMATION OF VERY FINE CRYSTALS, THUS
PREVENTING COARSE CRYSTALLIZATION. HERE,
MULTIFUNCTIONAL COMPOUNDS OF DIFFERENT
GELATIN TYPES WITH TAILORED PROPERTIES CAN BE
USED. THIS ENHANCES PRODUCT STORAGE
STABILITY AND MELTING PROPERTIES – PERFECT FOR
LOW-CALORIE FROZEN DESSERTS AND FAT-FREE ICE
CREAMS. ALSO IN CONFECTIONERY PRODUCTS,
GELATIN CONTROLS THE RECRYSTALLIZATION OF
SUCROSE. IN PHOTOGRAPHIC APPLICATIONS,
GELATIN ACTS AS A CARRIER FOR LIGHT-SENSITIVE
COATINGS
ADHESIVE CHARACTERISTICS
THE ADHESIVE CHARACTERISTICS OF GELATIN ARE
PROBABLY ITS MOST WELL KNOWN PROPERTY: IT’S
BEEN USED AS A GLUE FOR 8000 YEARS. TODAY, IT
STILL IS USED IN MANY TECHNICAL APPLICATIONS,
BUT ALSO IN THE FOOD INDUSTRY. FOR EXAMPLE,
CEREAL BARS WITH LOW WATER CONTENT ARE
MADE WITH GELATIN HYDROLYSATE AS BINDING
(ADHESION AND COHESION) AGENT.
GELATIN SOLUTIONS ARE CAPABLE OF FULLY
COVERING THE SURFACE CONTOURS OF THE
PARTICLES TO BE AFFIXED TO EACH OTHER AND, AS
A RESULT, ADHESION FORCES ARE BUILT UP. ONCE
THE GELATIN SOLUTION HAS BEEN EVENLY
DISTRIBUTED OVER THE SURFACES TO BE JOINED, IT
STARTS TO GEL ON COOLING.
IDEAL COLLOIDAL SOLUTIONS
TECHNOLOGICALLY SPEAKING, GELATIN IS A
HYDROCOLLOID; IT FORMS COLLOIDAL SOLUTIONS
WITH WATER. THEY’RE ACTUALLY REGARDED AS
IDEAL COLLOIDAL SOLUTIONS. OTHER
 HYDROCOLLOIDS ARE, FOR EXAMPLE, PECTIN,
CARRAGEENAN, GUM ARABIC, XANTHAN, GUAR GUM
AND LOCUST BEAN GUM, TO NAME JUST THE MOST
IMPORTANT ONES. IN THE FOOD INDUSTRY, THEY
ARE USED FOR THEIR FUNCTIONAL PROPERTIES; BUT,
COMPARED WITH GELATIN, THEIR FUNCTIONALITIES
ARE RATHER LIMITED. IN MANY FORMULATIONS,
GELATIN CAN REPLACE ONE OR MORE
HYDROCOLLOIDS WITH ONLY LITTLE
ADJUSTEMENTS.
FAT REPLACEMENT
GELATIN ALSO ENABLES THE DEVELOPMENT OF
DELICIOUS HALF-FAT, LOW-FAT AND “LIGHT”
PRODUCTS, AS IT HAS ENORMOUS WATER BINDING
CAPACITIES. THUS, CALORIE-FREE WATER CAN BE
INCORPORATED TO REPLACE HIGH-CALORIE FAT.
WITH THE ACCORDING TECHNICAL KNOWLEDGE,
YOU GET THE SAME VOLUME AND COMPARABLE
MOUTHFEEL, AND FEWER CALORIES. IN PRODUCTS
SUCH AS HALF-FAT BUTTER, REDUCED FAT CHEESE
AND FAT-FREE ICE CREAM, GELATIN HELPS TO
MINIMIZE THE FAT CONTENT WITHOUT
COMPROMISING ON TASTE. IN PIZZA CHEESE FOR
EXAMPLE, GELATIN NOT ONLY REDUCES THE FAT
CONTENT BUT ALSO IMPROVES THE MELTING
PROPERTIES. WHEN REPLACING FAT WITH WATER,
GIVING STRUCTURE AND TEXTURE TO THE WATER IS
IMPORTANT. GELATIN SCORES POINTS BY BEING
ABLE TO CREATE A FAT-LIKE MATRIX IN EMULSIONS
THAT EXHIBITS SHEAR-THINNING PROPERTIES AND A
FAT-LIKE CREAMINESS. THUS, THE ADDITION OF
GELATIN RESULTS IN A SMOOTH, CREAMY TEXTURE
AND MOUTHFEEL – WITH FEWER CALORIES AND A
COMPATIBLE APPEARANCE AND TASTE.
IN MEAT PRODUCTS GELITA’S FUNCTIONAL
PROTEINS CAN BE USED TO CREATE SLICEABLE
ASPICS, SAUSAGES AND SPREADABLE PRODUCTS,
ALL OF WHICH HAVE SIGNIFICANTLY FEWER
CALORIES THAN OTHER MEAT OR SAUSAGE
PRODUCTS. SPREADABLE SAUSAGES IN PARTICULAR,
WITH THEIR HIGH FAT CONTENT, ARE PERFECT
CANDIDATES FOR FAT REDUCTION. HERE,
GELATIN PROVIDES EXCELLENT TEXTURE AND
IMPROVED SPREADABILITY – WHILE REDUCING THE
FAT AND CALORIE CONTENT. GELITA OFFERS
SPECIAL MULTIFUNCTIONAL GELATIN COMPOUNDS
MADE FROM DIFFERENT COLLAGEN TYPES. THEY
HAVE EXCELLENT WATER-BINDING PROPERTIES
WHILE ACTING AS AN EMULSIFIER AND A STABILIZER
AT THE SAME TIME.

Oils and Fatty Acids

Oils

Hydrocarbons

Hydrocarbons do not possess oxygen atoms, are saturated, and are thus nonpolar. The straight or branched chains
consisting of carbon and hydrogen atoms can be combined in all cosmetics because they are scarcely oxidized and
are hardly affected by pH changes and oxidation and reducing agents. They are useful as nonpolar oil for making
emulsions. The chemical structure, melting point, and molecular weight of the hydrocarbon to be included should be
examined for consistency with the purpose, properties, and feel of use of the product.
2.1.1.1 Isododecane

Isododecane is unsaturated 2,2,4,6,6-pentamethylheptane (mw:170.3), which is free of aromatics, is highly

hydrorefined and is easy to dry. It is highly compatible with dimethicone and is a useful solvent for highly
polymerized silicones. It is flammable and should be kept away from flames.

It gives a very light touch, and almost no feel is felt when applied on the skin.

2.1.1.2 Dodecane and Tetradecane

Dodecane and tetradecane are straight-chain C12 and C16 hydrocarbons of vegeta- ble origin (boiling point: 177°C,
ignition point: 71°C, specific gravity: 0.74–0.76, viscosity: 1–3[mPas]). They are flammable.

2.1.1.3 Squalane

Commercially available squalane is produced from deep sea sharks, is liquid, melts at a low temperature, and has a
structure in which both ends of hexamethyl tetraco- sane C30H62 (mw: 422.8) branch. It gives a light touch and thus
is suitable for leave-on cosmetics.

2.1.1.4 a-Olefin Oligomers

a-Olefin oligomers are straight chains of C4–12 and resemble squalane. Like

squalane, they give a light texture and are suitable for leave-on cosmetics.

2.1.1.5 Liquid Paraffin

Liquid paraffin is straight-chain hydrocarbon of C16–32, consisting of paraffin and naphthene, and has a relatively
low molecular weight. It gives a stronger oily and moisturized feeling than squalane and a-olefin oligomer. It is
suitable for rinse-off cosmetics and for increasing the content of oily liquid hydrocarbon.

2.1.1.6 Vaseline (Petrolatum)

White vaseline is saturated hydrocarbon of C24–34 prepared by dissolving petro- leum in solvent and collecting the
precipitated crystals. The melting point is at 38–60°C, and it is paste-like at the room temperature. It is suitable as an
oily ingre- dient for creams, bases, and solid cosmetics that do not contain water.

2.1.1.7 Isoparaffin

Isoparaffin is hydrogenated copolymers (C5–10) of iso-butene and n-butene. The transparent viscous liquid is
classified by molecular weight into light liquid isoparaffin, light isoparaffin, liquid isoparaffin, and heavy liquid
isoparaffin.

Light liquid isoparaffin has low viscosity, dries easily and gives a very light texture. Due to its high compatibility
with dimethicone, it can be used as an organic solvent. Heavy liquid isoparaffin is viscous and gives a strong sticky,
adsorbing and heavy feeling. However, when combined in an emulsion, the heavy feeling disap- pears, and the
product gives a stronger silky feeling than liquid paraffin.

2.1.1.8 Microcrystalline Waxes

Microcrystalline waxes are isoparaffin and naphthenic hydrocarbons of C31–70 and have molecular weights of 450–
1,000 and melting points of 60–85°C. Due to the branched chemical structure, the crystals are small.
Those that melt at 80°C give a non-adsorptive and rather silky feeling; and those that melt at higher temperatures
give stronger persistent feeling and less silky texture. It is important to choose the melting point by the purpose of
use. Waxes are used for giving the form to stick-type cosmetics such as lipsticks and are also widely used in hair
waxes. Those of high melting points produce waxes that can fix the hair firm. They are also added into rinse-off hair
conditioning products for enhancing the springiness.

2.1.1.9 Ceresin

Ceresin is normal paraffin of C29–35. The hard crystals are produced by purifying ozocerite. The melting point is
61–95°C. Despite the high melting point, it gives a light feeling (Table 2.1).

 Jojoba oil
Latin Name: Simmondsia Chinensis, and also known as goat nut, deer nut, pignut, wild hazel,
quinine nut, coffeeberry, and gray box bush.

General information
Jojoba oil is the liquid produced in the seed of the Simmondsia Chinensis (Jojoba) plant. Native
Americans extracted the oil from jojoba seeds to treat sores and wounds. Jojoba oil is actually a
mixture of long chain monounsaturated liquid wax esters. They are structurally different from
triglycerides, which are what most of the other seed oils are made of. It has a high shelf life and
can be stored for long periods as it is a relatively stable liquid. It does not oxidize easily and will
not turn rancid compared to other oils because it does not contain triglycerides.

Fatty-acid content[12]
 Carbon atoms:double Position(s) of double Percentage (mole
Fatty acid
bonds bond fraction)

Palmitic acid C16:0 - 0.3

Palmitoleic acid C16:1 9 0.3

Stearic acid C18:0 - 0.2

Oleic acid C18:1 9 9.3

Arachidic acid C20:0 - -

11-Eicosenoic
C20:1 11 76.7
acid

Behenic acid C22:0 - trace

Erucic acid C22:1 13 12.1

Lignoceric acid C24:0 - 0.1

Nervonic acid C24:1 15 1.0

Pharmacology
Jojoba oil is a rich source of oleic acid, eicosanoid acid, and erucic acid, as well as lower levels
of stearic, palmitic, nervonic, and palmitoleic acids, all of which have their own antioxidant,
antiseptic, and anti-inflammatory effects on the body. And it does not contain any medium-
chain fatty acids. Its composition is actually similar in consistency to sebum. Sebum is our
body’s natural oils that seal moisture and protects our skin and hair from damage.
Many people use jojoba oil as a carrier oil for more potent essential oils. However, due to its
close resemblance to sebum, jojoba oil is an effective skin and hair healer on its own and it is
easily absorbed by skin and hair.

Key Therapeutic Benefits

Moisturizes Skin, Some of the compounds found in jojoba oil are almost instantly absorbed
into the skin, where they form a protective shield around the skin cells, preventing them
from losing any additional moisture. The hydrating properties of this oil can prevent skin
flaking and protect the cells that are most vulnerable to outside elements.

Skin Care, the skin is the body’s largest organ and is constantly exposed to the harsh
environment, irritants, pollutants and, pathogens, which means that it often gets inflamed,
both from outside and inside.

It can be applied to the irritated, swollen, itchy or inflamed skin, and can quickly soothe those
cells, thanks to the emollient qualities of this oil’s active ingredients.

Treats Infection, this oil also possesses antibacterial compounds that make it valuable for skin
and hair health. Whether you suffer from a chronic condition, such
as psoriasis, eczema or rosacea, or a more acute condition that is marring your skin, regular
use of jojoba oil can attack the underlying fungal, viral or bacterial infection and neutralize it
quickly.

Speeds up Wound Healing, for wounds, scrapes, cuts, and scratches, applying this oil (typically
diluted) can help speed up the healing process, while also protecting against infection. The
antioxidants found in this oil, including vitamin E, can stimulate blood flow to these areas
and speed production of healthy new cells. the secret of jojoba’s healing properties lies in its
content. It’s full of nutrients such as B-complex vitamins, silicon, chromium, copper, vitamin E,
and zinc. Jojoba oil also is high in iodine, which helps to fight infection. It contains myristic acid,
which has anti-inflammatory properties. Its structure contains a large percentage of
unsaturated fatty acids, which are natural lubricants and esters–a combination of organic acids
and alcohols. Jojoba oil forms a non-greasy, waterproof layer on skin or hair that serves as a
two-way barrier. This barrier protects your skin from harsh elements and microorganisms that
can cause infection and, at the same time, prevents moisture from escaping from your skin or
hair follicles. In addition, jojoba oil has antimicrobial properties, which means it can fight off
bacteria and fungus. This combination action promotes an ideal environment for skin’s natural
healing.

properties to function to their fullest. Vitamins E (Tocopherols) is a family of powerful

antioxidant lipid-soluble vitamins and excellent free-radical scavengers thus protecting
essential fatty acid and vitamin A levels in the body.They significantly help in the reduction of
scarring from wounds and the appearance of stretch marks.Sterols (Phytosterols) are a class of
lipid-like compounds that inhibit skin aging by improving skin metabolism and reducing
inflammation. They promote excellent moisture retention and rapidly penetrate the skin. They
are vital to the structural integrity of the cell membrane.
 

 Ferulic acid (4-hydroxy-3-methoxy cinnamic acid) is found in jojoba press meal as the acid-
derived moiety of Simmonds in 2’-ferulate esters. Ferulic acid helps prevent damage caused by
ultraviolet light. Recently, we isolated ferulic acid from jojoba press cake in order to fortify its
antioxidant qualities or employ it independently in other antioxidant and UV-filtering
applications.
Protects from Sunburn, When applying jojoba oil to sunburned areas of your skin, you are
placing a protective shield over the affected area, where vitamin E and B complexes can speed
up the healing process without further damage or water loss as a result of solar radiation.
Prevents Aging, For people worried about premature aging, including the wrinkles, age spots,
and blemishes that accompany them, the antioxidant compounds in jojoba oil can increase
skin elasticity, minimize the appearance of wrinkles, and provide a youthful glow to your skin.

Oxidative Stress: 
The antioxidants present in this oil, including vitamin E, can help prevent oxidative stress and
chronic disease in multiple areas of the body, not just on the skin and scalp. When inhaled, or
even when allowed to absorb into the skin, this oil can prevent healthy cell mutation and
generally protect the organ systems from being compromised.

SPECIFIC PROPERTIES FOR COSMETIC USES!

 Preventing wrinkles.
 Softening of skin, especially hands.
 Treating chapped or rough hands.
  Treating cracked and ulcerated skin.
 Preventing hair loss.
 Making hair smoother and healthier.
 Adds shine and body to your hair.
 Improving shampoo and hair conditioners.
 Smoothness of body skin – add before and after shower or bath.
 For smoother easier shaving – apply to face before and after shaving.
 Maybe added to any desired perfume, as it has no odor.
 

SPECIFIC PROPERTIES FOR EXTERNAL MEDICINAL USES

 Massage for relieving joint and muscle pains, and the massage of tense muscles of the
back and neck as it contains the anti-inflammatory substance myristic acid.
 Treating baby and body rash – a 100% sure remedy!
 Treating minor burns and sunburn.
 The prevention of urinal track
 Infections in females, and fungus formation
 Treating hemorrhoids by adding to affected areas.
 Distributing and/or breaking external fat deposits on the stomach or legs, thus
removing the fats from unwanted area s by continuous rubbing and massaging.
 

References:
1. W.H. Brooks (1978). “Jojoba—a North American desert shrub: its ecology, possible
commercialization, and potential as an introduction into other arid regions”. Journal of
Arid Environments 1: 227–236.

2. D.M. Yermanos (1979). “Jojoba: A crop whose time has come”. California Agriculture
July-August: 4-11.
3. M.N. Nimir and H.M. Ali-Dinar (1991). “Jojoba, a new cash crop in marginal lands”. Acta
Horticulturae 270: 369–372.
4. S. Felix (1980). “Cosmetic applications of jojoba wax”. Ben-Gurion University of the
Negev, Research and Development Authority, Applied Research Institute, Scientific
Activities 1978-79 11.

5. K.D. McClatchey, W.J. Ferrell, and C.L. Pierson (1980). “Percutaneous Absorption of
Jojoba Oil”. Proceedings from the Fourth International Conference on Jojoba and Its
Uses. Hermosillo, Sonora, Mexico.
6. M.S. Christensen and E.W. Packman (1988). “Skin Surface Softening Effects of Jojoba
and Its Derivatives”. Proceedings from the Seventh International Conference on Jojoba
and Its Uses. American Oil Chemists’ Society, Champaign, Ill.
 7. E. Reiter, Q. Jiang, S. Christen (2007). “Anti-inflammatory properties of alpha- and
gamma-tocopherol”. Mol. Aspects Med. 28(5-6): 668-691.

SUNFLOWER OIL
Latin name for sunflower oil: Helianthus annuus

Sunflower oil is a healthy choice for your cooking oil needs. High in vitamin E, it has
a light clean taste. There are three types available.

Linoleic sunflower oil found on grocery store shelves today is high in polyunsaturates

or linoleic acid, an essential fatty acid. It is an excellent home cooking oil and salad
oil with a light, clean taste, high smoke point and low level of saturated fat.

High oleic sunflower oil is premium sunflower oil with monounsaturated levels of

80% and above. It is used in food and industrial applications where high
monounsaturated levels are required.

NuSun is a mid-oleic sunflower oil new to the market. Developed by standard hybrid
procedures, it has a monounsaturated level (oleic) of between 55-75% with an
average of about 60-65%. Saturated fat levels of 8-9% are 20% lower than linoleic
sunflower oil. The balance of its composition is linoleic acid. Initial frying tests reveal
NuSun works very well in commercial frying applications. It requires no
hydrogenation thus eliminating the concern of trans fatty acids. The 25% linoleic
presence adds the benefit of pleasing taste.

Types of Sunflower Oil and Their Fatty Acid Profiles

Linoleic Acid/
  Oleic/ Monounsaturated Saturated
Polyunsaturated
Linoleic 20% 69% 11%
High Oleic 82% 9% 9%
NuSun 65% 26% 9%

Sunflower oil is also a good source of these vitamins:

  Vitamin E
  Vitamin K
Potential Health Benefits of Sunflower Oil

Sunflower oil has many health benefits because it is low in saturated fat and high in
two types of fatty acids, polyunsaturated fatty acids and monounsaturated fatty
acids.

Polyunsaturated fatty acids, or PUFAs, include omega-3s and omega-6s. PUFAs can
reduce cholesterol and triglycerides in the blood, especially when substituted for
less-healthy fats. 

Monounsaturated fatty acids, or MUFAs, also appear in sunflower oil. MUFAs may
reduce heart disease. MUFAs in olive oil help make the Mediterranean diet healthy. 

Benefits of Sunflower Oil for Your Skin

 It leaves pores unclogged: Sunflower oil is highly absorbent and non-comedogenic.
This means it will not clog your pores, and it is well-suited for various skin types —
including acne-prone, dry, normal and oily.
 It offers sun protection: Antioxidants like vitamin E help protect your skin from
wrinkles and negative effects from sun exposure.
 It helps heal wounds: Sunflower oil has been shown to help aid wounds in healing
faster, though more research is needed to explore this effect.

Helpful Vitamins and Substances Found in Sunflower Oil 

Sunflower oil offers plenty of health benefits and contains substances that can positively impact
your skin health. A major component of sunflower oil is vitamin E. Sunflower oil contains more
vitamin E than other vegetable oils. 

Vitamin E is an antioxidant that is essential for maintaining healthy skin. Antioxidants help
donate electrons to free radical atoms to help stabilize them. If not stabilized, these atoms can
cause damage over time, leading to health issues such as heart disease or lung cancer. The
vitamin E in sunflower oil may also provide anti-inflammatory benefits for your skin. 

Sunflower oil contains other helpful substances, such as omega-6 and omega-9, or linoleic acid
and oleic acid. These substances are both shown to contribute to tissue and cell strength. 

AVOCADO Oil - Persea gratissima is the Latin name

Fatty acid profile

Avocado oil is a good source of: 

 Oleic Acid
 Vitamin E
 Monounsaturated fat
 Avocado oil is also an excellent source of lutein. Lutein is a carotenoid, a type
of vitamin found as the yellow, orange, and red pigments in certain plants
which gives these fruits and vegetables their colors.

Improved Eye and Skin Health

 Avocado oil contains both lutein and vitamin E, both of which are important
for good eye and skin health. Lutein, in particular, is known to protect against
age-related macular disease, which can lead to vision impairment and even
blindness.